Friday, August 20, 2010
I've gone soft. Literally. So in a desperate act to watch my jiggle I am watching my carbs a little more carefully. I don't want to stop cooking or eating. But not jiggle as much. So for lunch I am making an ultra fast Dijon Shrimp with Zucchini. You could easily put over angel hair pasta or white rice but it is just as satisfying without. The recipe is for four but I am only cooking for myself today.
Dijon Shrimp over Zucchini
24 jumbo shrimp
4 zucchini halved and sliced
4 TB Dijon mustard
2 cloves garlic minced
1/2 lime juiced
3 TB Marsala
2 TB butter (I'm using Smart Butter)
I buy frozen shell on raw fish. I do this so I can use exactly how much I want at a time. It's cheaper to buy them raw with the shells on. They are already de-veined Stick the frozen shrimp in a colander and run cold water over the shrimp. Shell and put into a bowl.
Cover with the dijon, garlic, and lime. Let sit while you cook the zucchini.
Take the 2 TB of Smart Butter and melt in a saute pan. Add the zucchini to it. Salt and pepper to taste. Cook till golden
Add the shrimp mixture to the hot pan and leave the zucchini in with it. These will cook in a minute tops.
Add the Marsala and cook one more minute. Serve!
at 8:00 AM